Homebaked Pancetta and Chorizo Pizza

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   FOR PIZZA CRUST:

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   In a large bowl, add yeast to warm water and dissolve.

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   Once dissolved add sugar, salt and oil.

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   Combine.

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   Next add flour, a little at a time, whilst combining until your mix has formed a dough ball.

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   Pat with a little additional flour, cover with a tea towel and let rest for approximately 20 minutes.

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   FOR SAUCE:

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   In a pan, heat oil gently on a medium heat.

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   Add onion and saute until soft.

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    Add garlic granules.

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    Next, add passata and tomato puree and simmer on a low heat.

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    Add sugar, balsamic vinegar, salt and pepper and basil.

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    Continue to simmer on a low heat until it gets to a thick-ish consistency.

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    Dust your countertop with a little flour and place dough ball on top.

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    Roll out roughly until its the desired size and place on a non stick (or greased) tray.

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    TOPPING:

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    Spread a little of your homemade sauce on top of the pizza.

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    Dont skimp but dont over sauce!

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    (If that makes sense.)

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    Next add the mozzarella, chorizo, pancetta, mushrooms and onion.

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    Cook at 400 degrees for 40 minutes.

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    Oven temperatures vary.

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    My oven is not as strong as some so I tend to use a higher heat.

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    Serve with a side salad of lambs lettuce, red chard, bulls blood chard and shredded Beetroot.

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    Dress salad with balsamic vinegar.

No additional tips available.